Sushi connoisseurs love sushi in roll form. Sushi rolls served in Japanese and American sushi bars are of two basic types.

The first style of sushi roll has the nori, or seaweed, on the outside of the roll. The other type has the nori on the inside of the roll.

Whether or not the nori is on the outside or inside of the roll can dramatically change the flavor and texture of the sushi.

Those who enjoy nori often prefer the style of sushi roll where the nori is on the outside of the roll. This style of sushi roll is called futomaki.

Sushi rolls that have nori inside them are called uramaki. People who like sushi prefer futomaki as it is more popular and traditional compared to the other form.

Futomaki is the more popular type of maki sushi roll, as it is considered the more traditional form. When you purchase a sushi roll from a restaurant, at a sushi bar, or even in the grocery store, you will generally see futomaki.

A typical futomaki sushi is vegetarian but has fish eggs as toppings. Generally futomaki is cut into pieces and then served. However, on certain Japanese festivals it is offered as a roll.

Japanese prefer to eat with their fingers, so uramaki is becomes a less popular choice. As uramaki is has a tendency to be sticky and it falls apart under pressure, it is difficult to eat it either with fingers or chopsticks. A uramaki sushi roll, on the other hand, is non-vegetarian in nature and is served with sesame or fish egg toppings.

Uramaki has primarily originated in North America since its natives are not fond of coating on futomaki.

Hosomaki stands out in the entire sushi rolls family. As with futomaki, hosomaki is served with seaweed on the outside of sushi rolls.

Kappamaki, Tekkamaki, Negitoromaki and Tsunamayomaki are the four varieties of hosomaki.

Kappamaki contains cucumber, as well as some other ingredients, and is used to cleanse the palate between raw fish dishes and other parts of the meal.

Tekkamaki is the tuna sushi roll, named after the red color of the fish meat.

Negitoromaki is filled with tuna and scallions. Fatty tuna is commonly used in this type of sushi roll.

Last, but not least, is the tsunamayomaki, which is canned tuna and mayonnaise. This is considered a home style sushi, and can be made by virtually anyone easily.

Kimikoshi Sumo is a continental cuisine expert. Her sushi help website at http://www.hereishelp.com offers simple yet delicious sushi recipes. Kimi’s sushi cook ebook “Introduction to Sushi” is jam packed with tips for making mouth watering sushi delicacies. Visit the Uber Article Directory to get a totally unique version of this article for reprint.